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Baked Artichokes with Onions, Lemons, Black Olives and Mint

Updated February 23, 2016
This image courtesy of Gentl & Hyers/Edge

I love this dish for its earthy, satisfying textures and flavors that meld so well. It is based on the gorgeous, satiny baked artichokes that crowd the windows of Roman groceries in the spring. It is also delicious made with crisp green olives and fresh rosemary leaves. For this dish you will appreciate big blooms with meaty “bottoms.” Thick stems are a good indication of that. I suggest sweet yellow onions here; if you can’t find them, use regular yellow onions, and plan on adding a little water if they don’t throw off enough juice.

4 or 8 servings

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party

Recipe Coursemain course, side dish

Dietary Considerationegg-free, gluten-free, healthy, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentbaking/gratin dish

Mealdinner, lunch

Taste and Texturegarlicky, herby, juicy, salty, savory, tangy, winey

Type of Dishvegetable

Ingredients

  • 2 pounds thinly sliced sweet yellow onions (about 8 cups), such as Granex, Vidalia, Walla Walla, or Maui
  • ¾ cup to 1 cup mild-tasting olive oil
  • Salt
  • 2 garlic cloves, slivered
  • 1/3 cup Nicoise or Gaeta olives (about 2 ounces), rinsed
  • A dozen fresh mint leaves, very coarsely chopped
  • ½ lemon (cut lengthwise)
  • About 6 tablespoons dry white wine
  • 4 bright green, tightly closed artichokes, 3- ½ inches in diameter
  • A little water, as needed

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So this is a dumb question, but I really couldn't find a clear answer. When I have ever eaten artichokes, it is always by pulling off the individual leaves and dipping them in something and scraping the meat off. When I see these recipes, I wonder, do you eat the entire thing?

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